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Hearty 15-Bean Soup with Smoked Ham Hocks

A close-up of a steaming white bowl filled with rich, hearty 15-bean soup topped with shredded pulled pork.
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This recipe creates a deeply flavorful and filling 15-bean soup, perfect as a comforting winter dinner. Using a smoked ham hock builds rich, savory depth into this pantry staple soup.

Ingredients

Scale
  • 1 pound dried 15-bean soup mix (ensure it includes navy beans)
  • 1 smoked ham hock or 1 cup diced smoked ham
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Rinse the dried bean mix thoroughly under cold water. If your mix does not include them, soak the beans overnight, then drain and rinse before proceeding.
  2. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the rinsed beans, ham hock (or diced ham), water or broth, bay leaf, thyme, and black pepper to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the beans are completely tender and the soup has thickened. Stir occasionally to prevent sticking.
  6. Remove the ham hock. Shred any usable meat from the bone and return it to the soup. Discard the bone and bay leaf.
  7. Taste the soup and add salt only if necessary, as the ham hock usually provides enough sodium. Serve this hearty soup hot.

Notes

  • For a quicker meal, use a slow cooker. Combine all ingredients except the oil and garlic in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Sauté the onion, carrots, celery, and garlic separately before adding them to the slow cooker for better flavor development.
  • If you prefer a thicker soup, remove about 2 cups of the cooked soup, blend it until smooth, and stir it back into the pot.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://alchemychef.com/hearty-bean-soup-recipe-comfort-food/